Beef Enchiladas with Red Sauce (Print Version)
Ground beef rolled in corn tortillas with a homemade red chile sauce and melted cheese, baked until bubbling for a comforting Tex-Mex dinner.
# Ingredients:
→ For the red sauce
01 -
4 dried ancho chiles, stemmed and seeded
02 -
2 dried guajillo chiles, stemmed and seeded
03 -
2 cups (480 ml) low-sodium beef broth, divided
04 -
2 cloves garlic, peeled
05 -
1/2 small white onion, roughly chopped
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried oregano
08 -
1 tablespoon apple cider vinegar
09 -
1 tablespoon vegetable oil
10 -
1/2 teaspoon salt, plus more to taste
→ For the beef filling
11 -
1 tablespoon vegetable oil
12 -
1 lb (450 g) ground beef (80/20)
13 -
1/2 cup (75 g) diced white onion
14 -
2 cloves garlic, minced
15 -
1/2 teaspoon ground cumin
16 -
1/4 teaspoon smoked paprika
17 -
Salt and black pepper, to taste
→ For assembling
18 -
10 corn tortillas (6-inch / 15 cm)
19 -
2 cups (225 g) shredded Mexican-blend cheese or sharp cheddar, divided
20 -
Chopped fresh cilantro, for serving (optional)
21 -
Sliced white onion or radish, for serving (optional)
# Instructions:
01 -
Wipe the ancho and guajillo chiles clean and remove the stems and seeds. Toast them in a dry skillet over medium heat for about 30 seconds per side, until fragrant and slightly puffed but not blackened.
02 -
Cover the toasted chiles with 1 1/2 cups of the broth and let them soften for 15 minutes. Blend the chiles with the soaking broth, onion, garlic, cumin, oregano, and vinegar until smooth.
03 -
Warm the oil in a saucepan over medium heat, add the blended sauce, and simmer for 10 to 15 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Season with salt and thin with the remaining broth if needed.
04 -
Heat the oil in a skillet over medium-high heat and cook the ground beef with the onion and garlic, breaking it up as it browns, until no pink remains and it reaches 160°F on a food thermometer. Drain excess fat and season with cumin, smoked paprika, salt, and pepper.
05 -
Warm the tortillas briefly in a dry skillet or wrapped in a damp towel until pliable. Dip each tortilla lightly in the sauce, fill with a spoonful of beef and a pinch of cheese, then roll snugly and place seam-side down in a greased 9x13-inch baking dish.
06 -
Pour the remaining sauce over the rolled tortillas and scatter with the rest of the cheese. Bake at 375°F (190°C) for 18 to 20 minutes, until the sauce is bubbling and the cheese is melted. Rest for 5 minutes before serving.
# Notes:
01 -
Make the sauce up to 2 days ahead and refrigerate until ready to assemble.
02 -
Use a 9x13-inch baking dish for 10 rolled tortillas.